Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics
Ana M. HerreroJuan Antonio Ordóñez PeredaRomero de AvilaBeatriz HerranzLorenzo de la HozMarı́a Isabel Cambero Rodríguez
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Chewiness
Texture (cosmology)
Objective:To analyze the variation of nutritional composition and texture in the processing of Cantonese-style sauced pork.Orthogonal design of L16(44) was performed to investigate the temperature and time of bittern,blanching time,as well as thickness of pork.Physical and chemical analysis were used for the detection of soluble protein and TBA.Hardness,springiness,cohesiveness and chewiness of sauced pork also were determind by texture analyzer.Test results:Bittern time has the stongest influences on the hardness,chewiness,loss of cooking,TBA,and soluble protein of sauced pork.Blanching time and thickness had the greatest effect on the springiness and cohesiveness of sauced pork respectively.Hardness,springiness,chewiness,soluble protein,cooking loss,and TBA of sauced pork was significantly correlated with each other.
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The chewiness of different ingredient noodles was assessed by sensory texture profile analysis. The chewiness qualities tested by Texture Analyser (TA-XT2i) were significantly different, the relationships between sensory assessment and instrumental parameters were studied, and the sensory chewiness was correlated with the physicochemical property of flour. This research provides theory for using instrumental parameters to assess or predict noodle chewiness instead of using sensory assessment.
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ABSTRACT The texture of various Italian cheeses (Italico, Grana Padano, Montasio, Pecorino, Sbrinz, Provolone) was evaluated by TPA (Texture Profile Analysis) in order to determine the optimum conditions for their characterization. Measurements were performed on 20 mm cubic specimens at 20°C. Deformations of 20%, 40%, 60%, 80% were performed at deformation rates of 5, 50 and 200 mm/min. The parameters considered were hardness, energy, cohesiveness, springiness, gumminess and chewiness. Simultaneous processing of the various rheological parameters obtained in two different operating conditions by means of Quantitative Descriptive Analysis makes it possible to “fingerprint” the single cheeses.
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Shear force, hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness of Yanbian yellow cattle beef in different grades during ageing were analysed by TPA. The results showed that: quality grades and ageing time had significant influence on texture parameters of Yanbian yellow cattle beef. As the extension of ageing time, the beef tender degree was increased. The correlation coefficient of gumminess and chewiness was 0.89. Shear force and hardness, adhesiveness, gumminess, chewiness were positive correlation. Shear force and cohesiveness, springiness were negative correlation.
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Chewiness
Flesh
Texture (cosmology)
Group cohesiveness
Negative correlation
Lenticel
Resilience
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Relationships between sensory texture descriptors and Instron texture profile (TP) parameters for Khoa were studied to derive psychorheological models facilitating prediction of sensory texture from instrumental measurements. Significant correlations were observed between Instron hardness, and sensory firmness, crumbliness, stickiness and smoothness. While Instron gumminess and chewiness showed similar or even better correlations with different sensory texture descriptors
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The textural characteristics of onion slices (Allium cepa L.) of 3- and 7-mm thicknesses undergoing convective drying (50, 60, and 70°C) and microwave drying (68, 204, and 340 W real effective power levels) techniques with or without pre-treatment were evaluated. Pre-treatment consisted of dipping into brine solution (8% NaCl). Texture profile analysis at 25% compression was applied and hardness, chewiness, springiness and gumminess values of onions were recorded. As the temperature (convective) or real effective power level (microwave) increased, the hardness and chewiness levels of dried onion slices were enhanced. The values of these parameters were higher in response to microwave application compared to convective drying. Pre-treatment had an additive effect on hardness and chewiness in convectively dried samples. Maximum springiness was observed in response to convective drying. Dipping in brine solution generally caused no significant changes among slices of the same thickness (P < 0.05). With respect to gumminess, the results were quite similar to those for hardness and chewiness, i.e., markedly higher in microwave-dried onions.
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Models capable of predicting product quality of shelled sunflower seed caramel snack have been developed using response surface methodology. The textural profile analysis was conducted on the snacks using a texture analyzer. The quality attributes measured were hardness, cohesiveness, springiness, chewiness, and resilience as a function of sugar and sunflower kernels content. The sugar and shelled seed proportions affect the textural characteristics of the product significantly (p<0.05). The values of hardness, cohesiveness, springiness, chewiness, and resilience varied from 2.048 to 42.030 N, 1.002 to 5.003, 1.138 to 1.69, 2.773 to 228.146N, and 0.301 to 0.779, respectively. The highest values of hardness and chewiness were attained for the product with 70:30 sugar and shelled sunflower seed proportion respectively. Similarly the highest values of cohesiveness, springiness and resilience were observed in 50 : 30, 50 : 40, and 50 : 50 proportions respectively. The lowest values of hardness and chewiness were observed in 50 : 50 (sugar: shelled sunflower seed) proportion respectively. Similarly the lowest values of cohesiveness were observed in 70: 50 whereas the lowest values of springiness and resilience were observed in 70 : 30 proportions respectively. Hardness, cohesiveness, and chewiness trended to increase whereas springiness and resilience decreased with increase in sugar proportion.
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【Objective】The objective of the study was to analyse the changes of texture properties of ‘Huahong' apple during storage,the texture properties of different apple varieties by using texture profile analysis.【Method】The flesh texture properties of ‘Huahong' apples(bagged and non-bagged)and six different apple varieties(‘Hanfu',‘Huahong',‘Huaping',‘Starking',‘Gala' and ‘Tsugaru') were studied bytexture profile analysis(TPA),and the correlation among the textures was analysed.【Result】The texture properties of ‘Huahong 'apple(bagged and non-bagged) had the similar variation trend.The hardness and chewiness had the same decreasing trend,and the cohesiveness,springiness,resilience and adhesivenesshad little change during the storage at ambient temperature.The flesh texture properties of non-bagged ‘Huahong' were a little higher than the bagged,but no significant differences.Correlation analysis showed that the flesh hardness of ‘Huahong' apple had positive correlation with chewiness,the springiness had positive correlation with cohesiveness and resilience,but had negative correlation with adhesiveness.Resilience had positive correlation with cohesiveness and springiness.The hardness of different apple varieties had positive correlation with springiness and chewiness,resilience had significant positive correlation with cohesiveness,chewiness was positively correlated with springiness.The texture properties of the six apple varieties had been compared quantitatively by using TPA test.Based on the above,theone or more texture properties of hardness,chewiness,cohesiveness,springiness,resilience could be evaluated as the fruit texture of‘Huahong' and used to distinguish the differences among six apple varieties as the important parameter.【Conclusion】In conclusion,texture profile analysis could exactly reflect the changes of the texture parameters of ‘Huahong' during storage and could be used as a new method tocompare the fruit texture differences of the different cultivars.
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Abstract Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. ‘Black,’ ‘Cahuil,’ and ‘Red Commercial’ yielded harder texture, while ‘49ALC,’ ‘1ESP,’ and ‘Col.#6197’ showed softer texture. ‘49ALC,’ ‘1ESP,’ ‘Col.#6197,’ and ‘QQ63’ were more adhesive, while other varieties were not sticky. The texture profile correlated to physical‑‐chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness ( P < 0.07); breakdown was also negatively correlated with those TPA parameters ( P < 0.09); final viscosity and setback were negatively correlated with the hardness, cohesiveness, gumminess, and chewiness ( P < 0.05); setback was correlated with the adhesiveness as well ( r = −0.63, P = 0.02). Onset gelatinization temperature ( T o ) was significantly positively correlated with all the texture profile parameters, and peak temperature ( T p ) was moderately correlated with cohesiveness, whereas neither conclusion temperature ( T c ) nor enthalpy correlated with the texture of cooked quinoa.
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